Bourbon Escargot

In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite gris snails, canned, at our local market that are of high quality and at a surprisingly low price. I have since bought them out!

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